CHEMMATTERS:
Name:___________________________
Egg Cookery, by Arthur E. Grosser December 1984
Purpose:
-To learn about the chemistry and biology of a chicken egg by reading an article titled “
Egg Cookery”, by Arthur E. Grosser..
-To dissect an egg to learn the anatomy of the egg.
Introduction:
There is a TV commercial that calls the chicken egg, the incredible, edible egg. The
egg is truly incredible. As you do the activities in this lesson, you will learn how
incredible the egg really is. Once you understand the makeup of the egg and how the
protein reacts to changes in pH, you will become a better, smarter cook.
Read over the Chemmatters article on egg cookery and then do the following three
activities and answer the questions about the reading and experimentation.
Procedure:
Read over the article titled “Egg Cookery”. You will use this reading to guide you
through the activities. Then do the activitie. Place all of your observations in the space
provided. Use additional paper if necessary. Then answer the questions at the end.
Safety:
Goggles should be worn when using chemicals. Chicken eggs could contain bacteria
that can cause harm if allowed to multiply. Wash hands thoroughly with soap and water
after handling. Clean up any spills with paper towels and wash the area with a
disinfectant.
Disposal:
Do not taste or eat any food items in this activity. The food is only used for
demonstration purposes. All liquid wastes may be flushed down the sink. Any solid
waste can be disposed in the trash.
Title: Dissection of a Chicken Egg
Introduction:
In this activity, you will dissect a chicken egg. Use the first page of the article “Egg
Cookery”. by Arthur E. Grosser to guide you through the dissection. Work slowly and
carefully.
Purpose:
-To identify the different structures of a chicken egg. The structures include: egg shell,
outer shell membrane, inner shell membrane, chalaza, dense albumin, fluid albumin, air
space, and yolk.
Equipment:
Large chicken egg, pin, bowl, pan to cook egg, heat source, vinegar or 3M HCl. cooking
spray, 400 mL beaker, water.
Safety:
The pin is sharp. Be careful when you place it down. In case of puncture, wash area
immediately with soap and water and apply a band-aid. Eggs could contain bacteria
that can cause disease if allowed to incubate. Wash hands immediately after handling.
Do not consume any materials during this activity. Wear safety goggles when using
chemicals.
Disposal:
The liquids used in this activity should be flushed down the sink with plenty of water.
The solids should be disposed of in the trash.
Procedure:
1. Use a separate sheet of paper and label as your data sheet. Collect all data and
draw diagrams on this sheet. Attach to this sheet with your answers to the questions.
2. Using a pin, gently break the shell of a raw chicken egg, but do not puncture the
inside membrane of the egg. Peel away the shell as carefully as you can. The goal is
to peel the egg of its shell keeping the membrane intact. If the membrane breaks, place
in a bowl and proceed with the rest of the activity.
3. Place the egg in a bowl and break the membrane. Observe the inside of the egg.
Use your diagram from the reading.
4. Draw the egg and label the parts observed. Try to find both the inside and outside
shell membrane.
Data: Draw and label an egg
Chemical Testing: The instructor will walk you through the tests for the following
substances. Describe each test.
1. Test for Carbonate Ion: Describe the test:
Which structure of the egg tested positive for the carbonate ion? ________________
2. Test for Protein:
Describe the test:
Which part of the egg tested positive for protein? ______________________________
3. Test for FAT: Describe the tests:
Which part of the egg tested positive for fat? _________________________________
4. Test for reducing sugars: Describe the test
Which part of the egg has reducing sugars? _________________________
5. Test for emulsifiers: Describe the test:
Which part of the egg has the emulsifier called lecithin? _______________________
QUESTIONS:
1. An egg consists of many different substances.
a. What is the main substance found in an egg white?
________________________________________________________________
b. What is the second main substance found in egg white?
________________________________________________________________
2. From the reading, explain how the egg protein sets when an egg is cooked.
______________________________________________________________________
______________________________________________________________________
3. Is the cooking of an egg a physical change or a chemical change? Explain your
answer. ___________________________________________________
______________________________________________________________
4. Describe the chalaza: __________________________________________________
______________________________________________________________________
______________________________________________________________________
5. When an acid comes in contact with a substance containing the carbonate ion,
carbon dioxide is released.
a. How could you tell a carbonate was present in the shell of a chicken egg? (What
could you add to the egg shell? )
______________________________________________________________________
__________________________________________________________
b. Write the balanced equation of the reaction that took place.
________________________________________________________________
6. Eggs crack when boiled because they are built to do so. Please explain this
statement. (on the first page of reading)
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
7. Why is salt sometimes added to the water before boiling eggs?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
8. What is the name of the enzyme found in egg that acts as a protective enzyme that
attacks bacteria? __________________________________________
9. Who is Arthur E. Grosser? ______________________________________________
______________________________________________________________________
______________________________________________________________________
Teacher Notes:
The fluid albumin should set first. The chalaza will set last, the yolk will harden if
cooked long enough. The point is that the chalaza and the fluid albumin will set at
different times because they are made up of different proteins.
Objectives:
1. To identify the parts of a raw chicken egg.
2. To notice a different in cooking times of these parts.
3. To test the shell for the presence of a carbonate.
4. To build knowledge of the membranes for the next activities to follow.
Answers to Questions:
1. a. The egg white consists of 88% water.
b. The egg white consists of 11% protein.
2. When an egg protein is cold, it is a coiled ball of protein. It is in a semifluid state.
When heat is added, the proteins start to move and internal bonds begin to break. The
protein begins to denature. Disulfide bonds break and new bonds form as the egg sets.
3. The cooking of an egg is a chemical change. There are bonds that are broken and
new bonds that are formed. Gases are given off as the chemical reactions occur. If the
egg is cooled, it does not go back to its original state as would with a physical change.
4. The last part of the protein to set is the Chalaza. This is made up of a different
protein structure than the fluid albumin and it takes a higher temperature to set it. This
causes a problem when people overcook their eggs trying to get this part to harden. A
simple solution to frying eggs is to simply remove this portion.
5. a. Carbon dioxide is a gas. Bubbles should appear. This gas could be collected and
tested for properties of carbon dioxide such as extinguishing a flame or by its density.
b. This is dependent on the type of acid used.
2 HCl(aq) + CaCO3(s) 
CaCl2(aq) + H2O(l) + CO2(g)
or
2 HC2H3O2(aq) + CaCO3(s) 
Ca(C2H3O2)2(aq) + H2O(l) + CO2(g)